Grilled Lobsters with Miso-Chile Butter

• 1 stick unsalted butter, cubed
• 2 tablespoons white miso
• 1 tablespoon Sriracha
• 2 tablespoons fresh lemon juice, plus wedges for serving
• 2 bunches of scallions
• 1 tablespoon canola oil
• Kosher salt
• Pepper
• 8 long metal skewers
• Four 1 1/2-pound lobsters, halved lengthwise, claws detached and reserved

1. In a small saucepan, melt the butter.
2. Whisk in the miso, Sriracha and lemon juice.
3. Reserve 1/4 cup of the miso-chile butter for serving.
4. Light a grill.
5. In a large bowl, toss the scallions with the oil and season with salt and pepper.
6. Grill over moderate heat, turning, until lightly charred and tender, 5 minutes.
7. Chop the scallions and toss with 1 tablespoon of the miso-chile butter.
8. Skewer the lobster bodies from the tail to the head to keep them straight.
9. Brush the lobster meat with 2 tablespoons of the miso-chile butter.
10. Grill the lobster bodies and claws over moderate heat, turning and basting the meat with the remaining miso-chile butter, until the shells are bright red, 7 to 8 minutes for the tails and 12 to 15 minutes for the claws.
11. Remove the skewers.
12. Arrange the lobsters on a platter or plates and scatter the scallions on top.
13. Serve with lemon wedges and the reserved 1/4 cup of miso-chile butter.

unsalted butter, white miso, sriracha, lemon juice, bunches of scallions, canola oil, kosher salt, pepper, skewers, lobsters

Taken from www.foodandwine.com/recipes/grilled-lobsters-miso-chile-butter (may not work)